Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are one of the easiest dinners you will ever make! Juicy chicken, sweet peppers and red onions, roasted in one pan and served with warm tortillas and your favorite Tex-Mex toppings.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut against the grain into chunky strips
- 1 pound mini sweet peppers, halved, cored and deseeded
- 2 large red onions, peeled and cut into petals
- 12 (6 or 7-inch) flour tortillas, warmed (see notes)
- Optional toppings: sour cream, guacamole, cheese, salsa, hot sauce, jalapeños, lime wedges, fresh cilantro, etc
For the Marinade:
- ⅓ cup olive oil
- Juice of one lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Equipment
Instructions
- Preheat oven to 375ºF. Prepare a large baking sheet by coating with nonstick spray or oil.
- In a large bowl, combine the chicken, halved peppers and onion petals with the marinade ingredients. Toss to combine, ensuring everything is well coated. If you have the time, let it marinate for 15 to 30 minutes on the counter, or overnight in the fridge.
- Spread the fajitas in the prepared sheet pan.
- Roast in the oven for 15 to 20 minutes, giving a good toss halfway through, or until the veggies are softened and the chicken is cooked through. You will know the chicken is done when a thermometer inserted in a chunky piece reads at least 165ºF.
- If desired, you can broil the fajitas to get them charred. Just give them another toss, then pop them 3 to 4 inches under the broiler, letting them cook for an extra 3 to 5 minutes, rotating often so they can char evenly.
- Serve immediately, with the warmed tortillas and desired toppings.
Notes
Nutrition: Nutrition values below are for chicken fajitas made with chicken breast. They do not include toppings.
Warming Tortillas:
- Oven - Wrap a stack of 5 tortillas in aluminum foil and place in the oven for about 15 minutes, until they are heated through. This method is the most convenient, as you can place them in the oven at the same time the fajitas are cooking.
- Skillet - You can warm your tortillas in a skillet, over medium heat. Working with one tortilla at a time, lay it on the skillet cook, turning often, until warm.
- Microwave - Place 3 to 4 tortillas at a time on a microwave-safe plate, covered with a damp paper towel. Microwave for 30 second increments, until hot.
- Charred on a Gas Stove - Place a tortilla, one at a time, directly over your gas stove burner, on medium-low heat. In about 20 seconds it will start to puff slightly, signaling that you should turn with tongs to let it cook for a few more seconds on the other side.
Nutrition
Calories: 502kcal, Carbohydrates: 40g, Protein: 38g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 986mg, Potassium: 889mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2679IU, Vitamin C: 101mg, Calcium: 92mg, Iron: 3mg